Sustainable Sacher Torte - Puratos

Name: Sustainable Sacher Torte - Puratos
Ingredients: Sacher Cake Cacao-Trace; Melt the chocolate and Festipak to 45°C.; Whip the egg whites at medium speed and gradually add the sugar.; Add the melted chocolate and cream to the whipped egg white.; Fold the sifted flour, almond powder, Tegral Satin Cream Cake CL and cocoa powder.; Pour 200 gr of batter in 16cm diameter molds and bake until the center of the product reaches 92 to 95°C. 30 min; Pipe the Topfil Finest between the 2 layer of cake.; Bring the milk, cream, and glucose syrup to 80°C and pour over the chocolate.; Use an immersion blender for a good emulsion.; Cool down.; Coat the cake with a thin layer of CT coating and let set in a chiller (4°C).; Warm up the CT coating at 32 - 35°C.; Use an immersion blender to remove the air bubbles and pour over the cake as a coating.

www.puratos.com.my

The iconic Viennese dessert, Sacher torte, boasts a captivating backstory. Legend has it that Franz Sacher, a young apprentice, crafted this decadent, chocolatey delight when his chef fell ill.

View Original

Share this recipe:

Ingredients

Sacher Cake Cacao-Trace
Melt the chocolate and Festipak to 45°C.
Whip the egg whites at medium speed and gradually add the sugar.
Add the melted chocolate and cream to the whipped egg white.
Fold the sifted flour, almond powder, Tegral Satin Cream Cake CL and cocoa powder.
Pour 200 gr of batter in 16cm diameter molds and bake until the center of the product reaches 92 to 95°C. 30 min
Pipe the Topfil Finest between the 2 layer of cake.
Bring the milk, cream, and glucose syrup to 80°C and pour over the chocolate.
Use an immersion blender for a good emulsion.
Cool down.
Coat the cake with a thin layer of CT coating and let set in a chiller (4°C).
Warm up the CT coating at 32 - 35°C.
Use an immersion blender to remove the air bubbles and pour over the cake as a coating.